by SuperBroo » Tuesday Jul 20, 2010 3:28 pm
My mash has become pretty simple, and i hit 75% every time now.
MASH IN...
- Mash for 60 mins
MASH OUT...
- Mash out by adding boiling water (Count how much as you put it in) and stir without aerating. Stop adding boiling water when Mash temp is at 75.6c. (I usually require about 7-8 Litres to achieve this).
This way you always get your mash out temp spot on without having to do any calculations.
- Leave for 10 mins at 75.6c.
FIRST RUNNINGS...
- Gently but thoroughly stir then Vorlauf and drain first runnings to kettle.
SECOND RUNNINGS...
- Measure how much wort is in the kettle, and then add whatever amount of water at 83c is required to reach my boil volume (with 29.5 L preboil volume I end up with 22 Lts clean fluid in fermenter, I dont waste a drop and its clear as crystal in the fermenter).
- Leave for 5 mins.
- Gently but thoroughly stir without aerating, Vorlauf and drain to kettle.
- Start the boil.
Adding my boiling water at mash out until 75.6c is achieved, takes the maths out of getting the mash out water temp correct, I have an urn and stuck a scale on the side of it, so its really easy to get the volumes right.
I was scared to death of all the numbers at the start, I dont stress at all now, I just keep it simple as above, and its very consistent on the temperatures / volumes.
Cheers,
chris